jabbershire

[jabbershire]

This Slow Cooker Tortellini Soup with Italian Sausage and Spinach is a hearty, tasty meal that is great for cold nights. The Italian sausage, tomatoes, and herbs are cooked together in the slow cooker, which does all the work. This comforting soup has a lot of color and texture thanks to the tortellini and spinach. A little cream makes each spoonful extra rich. To make it even more decadent, sprinkle some Parmesan cheese on top.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, diced. 3 cloves garlic, minced. 1 28 oz can diced tomatoes. 6 cups chicken broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1 9 oz package refrigerated tortellini. 4 cups fresh spinach leaves. 1/2 cup heavy cream. Grated Parmesan cheese, for serving.

Instructions: Over medium-low heat, break up the Italian sausage into crumbles and cook it in a skillet until it is browned and no longer pink. Remove any extra grease. Put the cooked sausage in the slow cooker. Dice the tomatoes, add chicken broth, dried basil and oregano, salt, and pepper. Also add the minced garlic. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. You can add the tortellini and fresh spinach about 30 minutes before you serve. For about 30 minutes, or until the tortellini are soft, cover and cook. Add the heavy cream and stir. Check the seasoning and make changes if needed. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes

Zero Hour Georgia

[jabbershire]

You can have tasty, crispy chicken tenders without having to deep fry them. For a quick and tasty meal or snack, these chicken tenders made in an air fryer are great.

Ingredients: 1 pound chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 eggs, beaten.

Instructions: In a bowl, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. Dip each chicken tender into the beaten eggs, ensuring they are coated evenly. Roll the egg-coated chicken tenders in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere. Preheat your air fryer to 400F 200C for 5 minutes. Place the breaded chicken tenders in a single layer in the air fryer basket, making sure they are not touching each other. Cook in the air fryer at 400F 200C for 10-12 minutes, flipping halfway through, until the chicken tenders are golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 12 minutes

Victoria Gilbert

[jabbershire]

Crock-Pot A slow cooker makes it easy to make sloppy joes, which are a classic comfort food. The slightly sweet and savory sauce goes perfectly with the soft ground beef and vegetables, making a deliciously messy sandwich.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 green bell pepper, chopped. 1 cup ketchup. 1/4 cup brown sugar. 2 tablespoons Worcestershire sauce. 1 tablespoon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Cook the ground beef in a pan until it turns brown. Get rid of extra fat. Move the beef that has been cooked to the slow cooker. Put green bell pepper and onion that have been chopped into the slow cooker. Add mustard, apple cider vinegar, garlic powder, salt, and black pepper to a small bowl. Then mix in the ketchup and brown sugar. Add the sauce to the slow cooker with the beef and vegetables. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. After it's done, mix it up and put it on hamburger buns.

Prep Time: 15 minutes

Cook Time: 240 minutes

Kennel Jikino Kensha Finland

[jabbershire]

Frittatine di Spaghetti al Basilico is a delicious Italian dish that combines leftover spaghetti with eggs, basil, and Parmesan cheese. It's a quick and easy way to turn pasta into a satisfying meal.

Ingredients: 200g cooked spaghetti. 4 large eggs. 1/4 cup grated Parmesan cheese. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a bowl, beat the eggs and mix in the grated Parmesan cheese, chopped basil, salt, and pepper. Add the cooked spaghetti to the egg mixture and toss to coat the spaghetti evenly. Heat olive oil in a non-stick skillet over medium heat. Pour the spaghetti and egg mixture into the skillet, spreading it out evenly. Cook for about 5-7 minutes or until the bottom is golden and set. Carefully flip the frittatine using a large plate and cook the other side for another 5-7 minutes until fully set and golden. Remove from the skillet, let it cool slightly, then cut into wedges. Serve hot, garnished with fresh basil leaves if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Icset 2018

[jabbershire]

Indulge in the rich flavor of caramel without the guilt with this sugar-free keto caramel sauce. Perfect for drizzling over desserts or adding a sweet touch to your favorite keto treats.

Ingredients: 1 cup powdered erythritol sweetener. 1/2 cup heavy cream. 4 tablespoons unsalted butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan over medium heat, melt the erythritol until it turns into a golden-brown liquid, stirring occasionally. Carefully pour in the heavy cream while stirring continuously. Be cautious as it may bubble. Add the butter, vanilla extract, and salt, stirring until everything is well combined and the sauce thickens. Once thickened, remove from heat and let it cool slightly before transferring to a glass jar or container. Store in the refrigerator. It will thicken further as it cools.

Prep Time: 5 minutes

Cook Time: 10 minutes

North Eatery

[jabbershire]

Indulge in the ultimate salted caramel cupcake experience! These moist and tender cupcakes are filled with salted caramel goodness, and the creamy salted caramel frosting takes them to the next level. Perfect for satisfying your sweet and salty cravings.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 1/2 cup whole milk. 1/2 cup sour cream. 1/2 cup salted caramel sauce homemade or store-bought. For the salted caramel frosting:. 1 cup unsalted butter, softened. 3 cups powdered sugar. 1/2 cup salted caramel sauce. 1/2 teaspoon sea salt. For garnish:. Additional salted caramel sauce. Sea salt flakes.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the dry ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Fold in 1/2 cup of salted caramel sauce until evenly distributed in the batter. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While the cupcakes cool, prepare the salted caramel frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/2 cup of salted caramel sauce, and sea salt. Beat until the frosting is smooth and fluffy. Once the cupcakes are completely cooled, pipe or spread the salted caramel frosting on top of each cupcake. Drizzle additional salted caramel sauce over the frosting and sprinkle with sea salt flakes for garnish. Serve and enjoy your ultimate salted caramel cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indo Paranormal

[jabbershire]

With olives, feta cheese, and oregano, this Greek Couscous Salad is a cool and tasty dish that tastes like the Mediterranean. A light lunch or a side dish for your favorite grilled meats, this is great.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. Fresh parsley for garnish.

Instructions: Put the couscous in a bowl that can handle heat and pour the boiling water over it. Put the lid or plastic wrap on top of the bowl and leave it alone for 5 minutes. Use a fork to fluff up the couscous. Salt and pepper should be mixed with the olive oil, lemon juice, dried oregano, and salt in a small bowl. Put the cooked couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese in a large bowl. Cover the salad with the dressing, then toss it all together until it's well sealed. Put the salad in the fridge for at least 30 minutes before serving and top it with fresh parsley. Enjoy your Greek Couscous Salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 5 minutes

On The Run With Zeta

[jabbershire]

Gluten-free, grain-free, nut-free, these paleo-friendly mini-meat loaves are delicious, even without ketchup!

[jabbershire]

For a tasty Filipino snack, this buchi recipe creates golden, deep-fried balls of chewy, glutenous rice flour dough filled with sweetened mung beans.

[jabbershire]

This simple fruit bread has toasted coconut, banana, walnuts, and mango for a sweet, tropical flavor.

[jabbershire]

Buttered Parmesan pasta, homemade meat sauce, cottage cheese, and mozzarella are layered into this delicious baked spaghetti casserole.

[jabbershire]

This quick, easy-to-make Polish dill pickle soup features dill pickles and juice, carrots, potatoes, and seasonings--a new favorite for dinner with an unexpected ingredient.

[jabbershire]

Escarole, Kalamata olives, lemon juice, and capers make this dish flavorful. As a side dish or to top freshly baked potatoes. 2 generous servings are produced.

[jabbershire]

Succulent pork chops seasoned with a tasty spice rub are cooked in a sweet sauce with onions and apples--perfect for autumn, but tasty all year-round!

[jabbershire]

This quick and simple vegan coconut curry with pasta, tomatoes, spinach, and spinach takes only 30 minutes to prepare.

[jabbershire]

Use all the varieties of summer berries in this easy berry sangria for a refreshing summer drink.

[jabbershire]

This simple lentil soup, made in the Instant Pot, is full of warming Middle Eastern spices that deliver complex flavor.